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245	1	0	_aPhytates in legumes and cereals
490	0		_vAdvances in Food Research, 28, p.1-92, 1982
520	3		_aThis chapter discusses that the knowledge of phytic acid had its beginning in the discovery by Hartig, who isolated small particles or grains (which were not starch grains)from the seeds of various plants. Phytic acid has been generally regarded as the primary storage form of both phosphate and inositol in almost all seeds. The amount of phytic acid varies from 0.50 percent to 1.89 percent in cereals (except polished rice), from 0.40 percent to 2.06 percent in legumes, from 2.00 percent to 5.20 percent in oil seeds except soybeans and peanuts (grouped under legumes), and from 0.40 percent to 7.50 percent in protein products. Many foods and seeds contain myo-inositol hexaphosphate as an important source of phosphorus, and accurate methods for its determination are needed. Phytase (meso-inositol hexaphosphate phosphohydrolase, EC 3.1.3.8)is widely distributed in plants, animals, and fungi. In mature cereal grains, legumes, and oil seeds, the major portion of the total phosphorus is present in the form of phytic acid (phytate). Experiments with animals have suggested that phytic acid in plant foods complexes with dietary essential minerals such as calcium, zinc, iron, and magnesium and makes them biologically unavailable for absorption. The correlation of phytate with the cooking quality of peas was first suggested by Mattson. Phytic acid, myo-inositol 1,2,3,4,5,6-hexakis dihydrogen phosphate serves as the main phosphorus store in mature seeds and grains. In cereals and legumes, phytic acid content ranges from 0.14 percent to 2.05 percent , which accounts for 18 to 88 percent of the total phosphorus.
700	1	2	_aReddy, N. R.
700	1	2	_aSathe, S. K.
700	1	2	_aSalunkhe, D. K.
856	4	0	_uhttps://drive.google.com/file/d/1NnUWmAmHS2N7b-UvkC36GxaZSpMll6vx/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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